Blanch almonds and pistachio, cool and remove the skin. Split the almonds in half and cut the pistachios into slices.

Soak the raisins in water.

Boil milk in a deep thick bottomed vessel or kadhai.

Add the grated carrot, reduce to medium heat and cool, stirring constantly until carrots are tender and most of the liquid has evaporated.

Add sugar and stir until dissolved and the liquid has evaporated.

Then add ghee and mix well stirring for 3-4 minutes.

Add half the grated khoya and mix well.

Remove add cardamom and stir.

Remove to a bowl, garnish with with remaining Khoya, almonds, pistachios and raisins.

Serve hot.

To Make Khoya:

Traditional method

1 litre milk

Put milk in a vessel, bring to a boil and reduce to low heat.

Then stir after every 5 minutes until reduced by half.

Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.